Pizzetti – mini pizza from stale bread
- For the Marinara Sauce
- 2 tablespoons of extra-virgin olive oil
- 2 garlic clove, thinly sliced
- salt
- a few sprigs of oregano
- 500 ml of passata
- 200 ml water
- For the Pizzette
- 5 round bread rolls, cut in half lengthways
- 200 ml of Baby Roma tomatoes or peeled tinned tomatoes
- a few anchovy fillets
- a few baby zucchini with their blossoms, cut in half lengthways
- 1 tablespoon of capers
- a few tablespoons of pitted ligurian olives
- 4-5 cup of bocconcini
- a few teaspoons of spicy n’duja (a spicy salami style paste meat)
- 2-3 artichoke hearts, halved or quartered
- a few slices of smoked ham or mortadella
- 4 peeled and deveined prawns
- 1/2 garlic clove thinly sliced
- 6-7 bocconcini
- 2-3 tablespoons of fresh ricotta
- a grating of ricotta salata (or pecorino)
- salt and pepper for seasoning
- basil leaves
Pre-heat your oven to 200 C, conventional, 180 C fan forced.
Make your marinara sauce by frying off the garlic and oregano in olive oil. Add the passata, water, season with salt and cook for 10-15 minutes. Set aside
Line an oven tray with baking paper. Damped the bread halves with water squeeze out the excess and flatten with the palm of your hand,
Place the bread onto the tray. Top 4 pieces with tinned baby roma tomatoes (or peeled tomatoes) and a little of their juices. Top the rest with marinara sauce. Top 2 halves with capers, anchovies, a little salt and olive oil. Top 2 with 1-2 artichoke hearts quartet, a little mortadella or ham, salt and olive oil. Top 2 with two prawns each, salt and olive oil, then two halves with baby zucchini blossoms and anchovies. Top the last two with n’duja and pitted olives and little salt and olive oil. Bake for 15 minutes, then add a few bocconcini to the artichoke and mortadella and the anchovy and caper ones, and a little ricotta onto the n’duja and olives ones. Bake for 5-6 minutes or until the cheese has melted and the top is slightly golden. Take out of the oven drizzle each slice with a little olive oil and top with basil leaves or oregano and grate a little ricotta salata over the baby zucchini and anchovy ones.
